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Lynn Marsh's Chantrelles

Serves 2


  • 5 - 6 oz of chanterelles (see harvesting note below)
  • 1-2 tablespoons butter
  • 1-2 heaping tablespoons sour cream
  • 1/8 tsp. nutmeg to taste
  • Salt & pepper to taste
* Can tear them rather than cut. Cut to harvest; do not pull them up by the roots.


Can tear mushrooms into long thin strips, which offers a shredded texture not obtained by simply cutting. Fry dry; moisture will emerge in surprisingly generous amounts. Reduce so only a sparse amount of water remains. Add modest amount of butter. Add salt, pepper, and nutmeg.

Continue to sauté until mushrooms are softened. Add sour cream and continue until mushrooms begin to cling together. Spread on toast.